Moroccan Chicken Wrap With Tahini Sauce Recipes

Steps:

• Place the chicken thighs in a shallow dish, combine the Moroccan spice mix, lemon zest and salt and pepper and rub it into the chicken thighs; cover and marinate for 15 minutes.
• Meanwhile, combine the yoghurt, tahini, garlic and lemon juice in a bowl and season to taste. Set aside.
• Cook the chicken under a preheated grill for 10-12 minutes, turning halfway through the cooking time. Rest for 5 minutes, then thinly slice.
• Arrange the mixed salad leaves, tomatoes, tahini sauce and sliced chicken in the centre of each flatbread. Wrap and serve warm.

Steps:

• Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.
• Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
• Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
• Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
• Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper.

Steps:

• Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
• Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
• Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.
• Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
• Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
• Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
• Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Steps:

• Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.